Vegan Butternut Squash and Chickpea Soup

When I eat healthy food that is in tune with my body, I literally feel awesome– like I have an “inner glow.” It almost feels like I’ve spent some time in the gym rather than the kitchen. This Vegan Butternut Squash and Chickpea Soup definitely falls into the “inner glow” category. I adapted the soup from an old Sephardic Israeli family recipe. It includes fresh, seasonal produce and legumes– butternut squash for sweetness, fresh spinach for color and iron, and chickpeas (aka garbanzo beans) for protein. The natural sweetness of the squash really compliments the nutty flavor of the chickpeas. The broth is flavored with a Middle Eastern mix of spices including turmeric, which has strong anti-inflammatory and anti-aging properties. In fact, turmeric is currently being studied as a possible cancer-fighting agent; some people take it in pill form because of its numerous health benefits. In short, there’s nothing bad about this soup… it’s all good! And it tastes amazing, too.

This soup is low in calories, full of fiber, loaded with flavor and gluten free. It’s perfect for autumn, when butternut squash is in season (I’m lucky enough to be able to get it year round here in Los Angeles). Healthy comfort food to give you an inner glow… what could be better?

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Comments

Hey Tori, quick question. I know you mentioned that this soup was low calorie, but about how many calories would you say per serving? I’m trying to watch my weight and I love this soup but I need to know for the purposes of staying on my diet and so that I refrain from overdoing it

Tori,
This is absolutely the best soup I’ve made in ages. I served it at a luncheon for 18 ladies (easily doubled) and it was by far the most popular menu item! I combined vegetable stock with the water, which added a really nice depth of flavor. Fortunately, I set some aside for my family and we have enjoyed it for 2 days. This soup will appear on many of my Autumn menus. Thank you!